Vegetable Samosas

INGREDIENTS
Makes 28
14 sheets of filo pastry, thawed and wrapped in a damp dish towel 
oil for brushing the pastries.
For the filling
3 large potatoes, boiled and coarsely mashed
3 oz / ¾ cup frozen peas, thawed 
2 oz / ­1/3  cup canned sweetcorn, drained 
1 tsp ground coriander
1 tsp ground cumin
1 tsp dry mango powder (amchur)
1 small onion, finely chopped
2 green chilies, finely chopped
2 tbsp coriander leaves, chopped
2 tbsp mint leaves, chopped
juice of 1 lemon
salt to taste
Preheat the oven to 400°F. Cut each sheet of filo pastry in half lengtways and fold each piece in half lengthways to give 28 thin strips. Lightly brush  with oil. 
Toss all the filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.
Using one strip of the pastry at a time, place 1 tbsp of the filling mixture at one end of the strip and diagonally fold the pastry up to form a triangle shape. Brush the samosas with oil and bake in the oven for 10-15 minutes, until golden brown.
Cook's Tip: Work with one or two sheets of filo pastry at a time and keep the rest covered with a damp dish towel to prevent it drying out.
Source: (The Around the World Cookbook)